Hollandaise Sauce (blender style)

Hollandaise sauce, a butter based sauce which is extremely rich in flavor and one that makes you proud every time you make it. The sort of self-satisfaction that puts a smile on your face with a little whisper ‘yeah, I did it again’.

I used to buy the packet mix, convenience more than anything as much as I knew how to make it. Now I make it fresh all of the time. My preferred method is making it traditionally, whisking over a pan of simmering water but for this recipe I am using the blender method; generally the easier and time efficient way.

Once this has been made, whether for eggs benedict, eggs royal (replace the bacon or ham with smoked salmon) or even with some asparagus wrapped in Parma ham and griddled to make the ham crisp up with hollandaise as a dipping sauce you will never return to the packet.

Making the sauce is also a great show stopper if you have guests staying over and making for any dish that tickles your fancy.

So what are you waiting for, get it on and let the entertaining begin.

Hollandaise Sauce (blender style)

This classic hollandaise sauce simplified by using a blender makes brunch that bit more sophisticated.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 8 poached eggs, covered

Ingredients

  

• 4 medium eggs yolk only
• 100 ml White wine vinegar
• 1 tsp. peppercorns
• 1 tsp. lemon juice
• 1 tsp. Dijon mustard
• 250 g Butter melted

Instructions

 

• First of all place the white wine vinegar, peppercorns and lemon juice in a pan and reduce to about a tablespoons worth and then discard the peppercorns.
• Melt the butter over a medium heat, froth starts to appear and skim this off and discard to leave the pure butter remaining, which will be about 200 g worth. Keep the butter hot as this will help cook the eggs lightly in the blender.
• In the blender place the egg yolks, mustard and vinegar. Start up and then add the butter very slowly in similar fashion to how I made mayonnaise in the blender in an earlier post. As your butter is added the hollandaise will thicken. Continue until all of the butter is added and if required you can add a touch more white wine vinegar to thin down to your desired consistency.
• Serve with poached eggs and bacon for eggs benedict as I have done in the picture. Another family brunch favourite, even with the kids.